This is the definition of a happy sandwich! Creamy with a touch of sweetness, fruity freshness and an egg cooked right into a slice of toast – this Raspberry Ham and Egg sandwich is as easy as it is flavorful and satisfying! And you only need 6 ingredients for this breakfast/brunch magic! 🙂
If there’s one way to describe this sandwich, I’d call it a happy sandwich! No sad, soggy fillings – only bright, delicious, happy fillings, and it makes me happy more than anything. 🙂 This Raspberry Ham and Egg Sandwich has some delightful flavor pairings, and it’s a healthier twist on the Monte Cristo sandwich. You only need 6 ingredients and it has all the flavor of a classic Monte Cristo!
This raspberry ham and egg sandwich is another unique ham sandwich that’s PERFECT for breakfast or brunch. Complete with a runny egg cooked right into the toast. You can of course serve the egg separately without cooking it into the toast (see photo below), but I just love the idea of a piece of toast with a gloriously golden, cooked egg right in the center.
There’s a reason why Monte Cristo sandwiches are considered a classic. But truthfully, they are for lazy mornings when you have the time to wait for the egg batter to cook and the cheese to melt. They involve bread dipped in egg and fried with cheese, ham and preserves. For this raspberry egg and ham sandwich, I’m skipping the French toast line, and serving the sandwich with an egg and the deliciously runny yolk. There’s no cheese, but the mayonnaise provides a savory creaminess. And instead of preserves, I use fresh raspberries to dial down the sweetness and maximize the flavor.
A good slice of bread is crucial for a good sandwich. That’s why I love using Pepperidge Farm Farmhouse™ Hearty White or Oatmeal bread for this sandwich. And since there are a lot of options to choose from, I switch it up whenever I can. For this raspberry, ham and egg sandwich, I chose Farmhouse Oatmeal because you just can’t beat that nuttiness you get from the oats, especially when the bread is toasted. These breads are crafted in small batch recipes with wholesome ingredients, so you know they are a great product.
And for the ham, we are still huge fans of Hillshire Farm® Thin Sliced Honey Ham. They are thinly sliced and come in a resealable tub as well, although they never last too long between Mr. K and I. You shouldn’t be surprised though since this ham tastes incredible – juicy with a touch of sweetness and no artificial flavors or by-products.
Another tip to make this sandwich taste great is to use good-quality mayonnaise. It gives you a creamy flavorful base to work from for any sandwich. I ALWAYS get Hellmann’s® Real Mayonnaise here in the US, and before that I always got Best Foods® Real Mayonnaise when I used to live in Australia.
I made this raspberry ham and egg sandwich on the griddle because I can easily make two at a time with an egg cooking inside one slice (see pictures). I just used a small round cutter to remove the center from one slice of bread – about 2.5 inches wide.
Then you toast the bread slices on one side (I use mayonnaise instead of butter when toasting the bread on the griddle), flip them over and then crack an egg into the center of one bread slice with a hole. Once the egg is cooked and bread is nice and toasty, I simply layer my sandwich with all the ingredients.
Start with one toasted slice of Farmhouse Oatmeal bread, then top it with creamy Hellmann’s® Real Mayonnaise and a generous amount of Hillshire® Honey Ham (load it up as much as you like!).
Then you add a squiggle of spicy honey mustard (or regular honey mustard), fresh raspberries and finally a slice of toast with the cooked egg right in the middle! You can use raspberry jam/preserves instead of fresh raspberries (just remember that raspberry jam will make it quite a bit sweeter), and a fried egg served separately, instead of cooked into the toast itself.
My favorite part about this raspberry, ham and egg sandwich is cutting into it! 🙂 That egg yolk cascading down the side of the sandwich and getting soaked up by the filling and the toast…. glorious, indeed!
The creaminess from the mayo, that touch of sweetness from the ham, that fruity freshness of raspberries – the flavors are all very cohesive and complementary to give you one satisfying and flavor-packed sandwich.
This sandwich is perfect for breakfast for the whole family or even a brunch party with friends. Substitute the fried egg with scrambled eggs, an omelette or French toast for a fantastic on the go version of this delicious sandwich.
Raspberry Ham and Egg Sandwich
- 4 slices of sandwich bread whole wheat, white or whichever you prefer
- 6 slices sliced honey ham
- 2 tbsp mayonnaise
- 2 large eggs
- 115 g fresh raspberries 1 punnet
- Honey mustard or spicy brown mustard as needed
- Cut out a 2 - 3 inch hole from the center of half of the bread slices.4 slices of sandwich bread
- Toast the bread slices (with the hole) on one side on a griddle or non-stick pan, for a minute or two.4 slices of sandwich bread
- Flip the sandwich slice over and place a little amount of butter or oil in the center of the hole (in one slice). Crack an egg into this hole and sprinkle a little salt on top. Cover and let this egg cook for about 3 minutes. Flip the slice of bread over one more time to sear and seal the egg (if needed) - for a few seconds.2 large eggs
- Toast the slice without the hole as normal, on both sides and set aside. You can do this in a toaster or on a griddle.4 slices of sandwich bread
- To assemble the sandwich, spread some mayonnaise on the toasted bread slice (without the egg). Spread it evenly.2 tbsp mayonnaise
- Divide the ham between the two slices of bread, and place it on top of the mayonnaise. Followed by the mustard and raspberries.6 slices sliced honey ham, Honey mustard or spicy brown mustard, 115 g fresh raspberries
- Place the slice of bread with the egg on top and sprinkle some pepper on top (optional).
- Serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”